Show Subscription Form




Overnight Baked Eggs Bruschetta Recipe

Publisher Photo
I like to take advantage of time with family and guests when I'm preparing a meal. Because most overnight brunch recipes are so similar, I came up with a breakfast bruschetta.—Judi Berman-Yamada, Portland, Oregon
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min.
MAKES:9 servings
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min.
MAKES: 9 servings

Ingredients

  • 1 tablespoon cornmeal
  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 3 tablespoons olive oil, divided
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 3/4 pound sliced baby portobello mushrooms
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups pizza sauce
  • 1 tablespoon white vinegar
  • 9 Eggland's Best Eggs
  • 2 ounces fresh goat cheese, crumbled
  • 1/2 cup French-fried onions
  • Fresh basil leaves

Nutritional Facts

1 piece equals 345 calories, 17 g fat (5 g saturated fat), 227 mg cholesterol, 798 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

Directions

  1. Preheat oven to 400°. Grease a 15x10x1-in. baking pan; sprinkle with cornmeal. Unroll and press pizza dough onto bottom of pan. Brush with 1 tablespoon oil; sprinkle with 3/4 cup mozzarella cheese. Bake 8 minutes.
  2. Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Stir in seasonings. Remove 1 cup mushrooms; sprinkle over crust. Stir pizza sauce into remaining mushrooms in pan.
  3. Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.
  4. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water and place over mushrooms.
  5. Spoon pizza sauce mixture around eggs. Sprinkle remaining mozzarella cheese over top. Sprinkle with goat cheese. Refrigerate, covered, overnight.
  6. Remove pan from refrigerator 30 minutes before baking. Preheat oven to 400°. Sprinkle onions over bruschetta. Bake, uncovered, 10-15 minutes or until golden brown and heated through. Top with basil just before serving. Yield: 9 servings.
Originally published as Overnight Baked Eggs Bruschetta in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p33

Nutritional Facts

1 piece equals 345 calories, 17 g fat (5 g saturated fat), 227 mg cholesterol, 798 mg sodium, 29 g carbohydrate, 2 g fiber, 17 g protein.

Reviews for Overnight Baked Eggs Bruschetta

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 29, 2013

This was okay but I feel like frying the eggs would have been just as good. I don't like mushrooms so I used diced onions which I liked better. I felt like this needed more flavor in some way.. but I did love the fried onions on top!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT